Sink With Integrated Work Surface

ABSTRACT

One embodiment of a sink with an integrally molded work surface area ( 12 ) with sink basins ( 13,14 ) where the work surface is located between basins and at a level higher than the bottom of the sink basins but lower than the edge of the entire sink unit ( 11 ). The work surface provides an area for a range of tasks including can opening, draining with a colander, filling pots with water, preparing and cutting uncooked meats, and operating a salad spinner. The entire combination of sink basins and work surface connects continuously in form to provide a more sanitary and faster food preparation process allowing for the accomplishment of a variety of tasks including easy and simple clean up.

CROSS-REFERENCE TO RELATED APPLICATIONS

Not Applicable

FEDERALLY SPONSORED RESEARCH

Not Applicable

SEQUENCE LISTING OR PROGRAM

Not Applicable

BACKGROUND OF THE INVENTION

1. Field of the Invention

This application relates to sinks, specifically ones used in settingswherever cooking or meal preparation is performed.

2. Prior Art

Both kitchens and sinks have evolved significantly over the lastcentury. Sanitation and convenience have been driving factors in newdesigns. The kitchen sink has become one of the most important tools inmeal preparation and can be used multiple times a day. The primary roleof the sink is to provide a sanitary environment, especially importantin food preparation. When used in combination with a faucet, sinks canallow water to rinse clean both food items and dirty dishes. They alsoprovide a direct source of water for cooking and drinking. A commondesign providing these basic tasks is a sink with two basins and asimple divider. Unfortunately, current sinks are limited in their designand shape where multiple functions could be supported.

In the common daily preparation of meals, a concern for sanitation stemsfrom working with uncooked meats, such as poultry and fish, that maycontain microorganisms harmful to humans. Typically, cutting boards, andoccasionally, counter tops are used to hold the raw meat duringpreparation for cooking. This becomes a problem if the same cuttingboard, counter top, or any area used for holding and/or cutting meats isused for other tasks and not cleaned beforehand. It is possible to usethe bottom of sinks to prepare raw meat in order to avoid using andcontaminating other work surfaces but a problem arrives from thispractice in the possibility of adding extra contamination to the meat bymicroorganisms already existing on the lower surface the sink basin. Ingeneral, basic sanitation is provided by kitchen sinks when they simplytake advantage of gravity, as microorganisms are flushed out and tend tofollow the flow of water into the plumbing system and are drained away.Therefore the lower a surface is, the more likely it is to becontaminated by debris from a higher surface making the bottom of a sinka very undesirable location for placing food yet to be consumed.

Additional concerns for cleanliness can occur during opening cannedfood. Many canned food items contain a substantial amount of liquid.Because the can is quite full of both solids and liquid, it is quitecommon for the liquid to spill out during the motion of using a handoperated can opener. This activity can easily leave a mess in the areasof operation that will require cleaning in order to make the surfaceusable for other tasks.

Kitchen sinks also play a role in cooking when there is a need to fill alarge container like a pot with a large amount of water. It is difficultto place a large pot under a faucet to fill with water when there is alack of clearance provided between a divider and a faucet. It mayrequire placing the pot at the bottom of a sink basin but doing so isunachievable when the basin or basins are already full of dirty dishes.It is also undesirable since the bottom of the sink basin is typicallydirty itself which makes all food and cooking containers that come incontact with that surface dirty as well.

Another activity in food preparation that involves sinks and liquid isthe common act of draining cooked food such as boiled pasta or rinsingitems such as vegetables. Separating food from hot water or simplyrinsing food often requires a colander. Because hot water must behandled with care it can be problematic trying to hold both a colanderand a container of hot water and food at the same time. Additionally,while pouring the contents of the container into the colander, theliquid would ideally go straight into a sink and drain away withoutgreat effort or process; otherwise spilling liquid, especially hotwater, in undesirable locations is a nuisance if not calamitous.

Lastly, salad spinners typically use their centrifugal forces toseparate water from the washed items such as greens, fruits, andvegetables. This activity produces a significant amount of waterdroplets that typically drain from holes on the bottom of the spinner.If the activity is done on a counter top, the dripping water must bewiped from the surface. It is preferable that such liquid go directlyinto a sink to be drained away efficiently.

There are a myriad of inventions for sinks with work surfaces suchcutting boards and/or lowered dividers but none consist of a sink with adivider as a cutting and work surface integrated together as one solidpiece and formed in such a way to facilitate maximum sanitation andconvenience of use. Several design patents show a lowered dividerbetween two major sink basins but lack the proper proportions for otherfunctions. For example, Eilmus et al. U.S. Des. Pat. No. D585,126(2009), Booth U.S. Des. Pat. No. D610,659 (2010), and Mahon U.S. Des.Pat. No. D548,311 (2007) illustrates two basin sinks with a lowereddivider, but the dividers are not wide enough to accommodate thefunctions of a cutting area or a support to open cans of food, filllarge pots, or operate salad spinners.

Sinks which are combined with cutting and work surfaces are numerous yetthey require multiple or separate components incorporated with variousmoving parts or fasteners which increase cost of construction andsusceptibility to malfunction. Georgeovich U.S. Des. Pat. No. D415,661(1999) with a cutting board straddling a pair of adjacent sink basins isan example requiring separate components to provide a cutting area. Manyother inventions require similar complexity such as Fludd-Robinson et alU.S. Des. Pat. No. D449,875 (2001) with a combined sink cover andcutting board, V. R. O'Brien U.S. Pat. No. 2,314,157 (1943) with a workboard in combination with a sink, Bowden U.S. Pat. No. 2,658,205 (1953)with a detached drain board, Kasiwamura U.S. Pat. No. 3,346,886 (1967)with a hinged work board, Leavens U.S. Pat. No. 4,456,021 (1984) with acutting board supported by the top edge of a sink, O'Connell et al U.S.Pat. No. 6,182,305 (2001), a sink with various cooking utensils employedin conjunction with a cutting board, DeBoer et al U.S. Pat. No.6,814,090B2 (2007) with a cutting board and even an in-sink dishwasher.

Smith U.S. Pat. No. 5,621,929 (1997) shows a work surface provided by ablock 16. The patent illustrates that the block consists of separatematerial and, therefore, a separate piece than the rest of the sink.Additionally, designs such as Smith U.S. Pat. No. 5,621,929 (1997), orothers like Ziemann U.S. Des. Pat. D587,353 (2009), Ziemann U.S. Des.Pat. D586,441 (2009), Ziemann U.S. Des. Pat. D585,124 (2009), ZiemanU.S. Des. Pat. D586,440 (2009), or Kitzmiller U.S. Des. Pat. D578,184(2008) with their work surfaces to one side of the sink and open to onlyone basin instead of between two or more basins is inherently moredifficult to clean being that there is only one direction to removedebris during cleaning. Moreover, the side not adjacent to the basinwill either be an area where unwanted debris and liquid will collect, ora point where debris and liquid will spill over to the counter top ifthe surface is at the same level as the counter top.

In the case of Ziemann U.S. Des. Pat. D585,124 (2009), waste debriscould easily collect on three sides of the elevated surface requiringcareful cleaning. Additionally, having the work and cutting surface farto one side will make it out of reach for most standard sized faucets,making it even more difficult to clean. An elevated part of the sink sofar to one side will render it only useful for an area to dry dishes. Invarious designs like Abderhalden et al. U.S. Pat. No. 4,624,020 (1986),the elevated work surface ‘unit 3’ as seen in FIGS. 1, 2, 4 is alsoarticulated with corrugation. Such corrugation or similar patterns mayallow for better drainage for washed dishes but inhibit use as a cuttingsurface and make cleaning away food matter and debris much moredifficult than a completely smooth horizontal surface.

Fulks U.S. Pat. No. 7,305,723 (2007) incorporates both an elevated areaand a cutting board but as separate items. The utility board 16/30 isintended as a separate detachable piece that, when connected, isattached by elements 20. This design increases the cost of manufacturingsignificantly by necessitating both a different separable work surfaceand intricate fasteners. The moving parts, besides being more costly toconstruct, are more susceptible to ware and in some cases rust. Therecessed drain area 18, although elevated above the lowest level of thesink, is still placed to one side and not between two or more sinkbasins. This configuration is therefore inferior and impractical for avariety of work purposes, outside of dish drying, and more difficult toclean.

Other work surfaces or cutting boards are designed for sinks but are notsinks or basins themselves. Examples include Crew U.S. Pat. No.3,625,162 (1971), a utility board supported over two sinks, Shamoon U.S.Pat. No. 4,041,964 (1977), a cutting board for sinks; Huppert U.S. Pat.No. 4,765,603 (1988), a cutting board supported over a sink; Ris et alU.S. Pat. No. 5,016,298 (1991), a cutting board and colander for a sink;Wright U.S. Pat. No. 5,313,676 (1994), an extension placed to one sideof the sink; Somerton U.S. Pat. No. 5,406,656 (1995), a combination sinkcover and cutting board; Shamoon U.S. Pat. No. 6,276,675 (2001), acutting board, and Landherr U.S. Pat. No. 6,341,770 (2002), a cuttingboard combination for a sink. All these examples suffer from inherentlyincreasing the number of parts and complexity involved in working in asink setting. Moreover, moving parts are prone to wear out more quickly.

The deficiency in current designs stems from a problem of inertia inthinking and not recognizing the ubiquity and effectiveness of currenttechnology. The water sprayer is a common accessory in domestic andcommercial kitchens and can be employed to quickly clean surfaces like awork and cutting surface integrated into a sink. Automatic dishwashersare also very common and greatly reduce the need to have a portion of asink dedicated for dish drying.

Thus several advantages of one or more aspects are to provide a kitchensink with accommodations for more functions such as those heretoforedescribed and ergonomics that will improve sanitation and reduce thenumber of steps required in food preparation. The solution to all theserequirements of sanitation and utility is to have an intermediary andintegral work surface at a level between the lowest and highest level ofthe sink, i.e. between the bottom of the sink basin and the counter toplevel. This arrangement provides a level that does not risk thecontamination that would be encountered at the bottom of the sink. Italso provides a level that minimizes the spillage and splashing ofliquids outside the sink that could occur if a work surface incorporatedinto a sink was at or near the same level as the edge of the sink thattouches the counter top. Such a work surface can be used for severaldifferent purposes such as an area for cutting meat or other food, asolid support for opening cans of food, a solid support for fillinglarge pots with water, a solid support for a colander, and a solidsupport for operating a salad spinner on—all of which allowing theimmediate drainage of liquid without requiring major or immediatecleaning. Having the work surface and sink be of a solid single bodyconstruction of continuous material will also reduce the cost ofconstruction compared to more complicated sinks with one or moreseparable accessory. Both the placement of the work surface between twoor more basins and the topography of the work surface being smooth andcontinuous are essential for the fastest clean up.

SUMMARY OF THE INVENTION

In accordance with one embodiment a kitchen sink with two basinsconsisting of a specially sized and shaped, centrally placed horizontalwork surface which serves multiple purposes in assisting in performingkitchen and cooking tasks while simultaneously functioning as thedivider between the basins.

DRAWINGS

FIG. 1 is a plan view of the sink showing the location of the worksurface between two basins.

FIG. 2 is a side elevational view showing the outline of the two basinsand the specially formed work surface.

FIG. 3 is a plan view of the sink as set in a counter top showingplacement relative to counter top and kitchen faucet

FIG. 4 is a side elevation showing placement of the sink into a countertop setting with kitchen faucet.

FIG. 5A is section along II-II showing the shape of the work surface.

FIG. 5B is section along II-II showing the use of the work surface as asupport for opening canned food.

FIG. 5C is section along II-II showing the use of the work surface as asupport for a colander.

FIG. 5D is section along II-II showing the use of the work surface as asupport for a pot being filled with water.

FIG. 5E is section along II-II showing the use of the work surface as asupport and cutting surface for meats.

FIG. 5F is section along II-II showing the use of the work surface as asupport for a salad spinner.

FIG. 6A and FIG. 6B are a section details taken along viewing lineIII-III showing two alternative formations of sink edge depending on themethod of attachment to a counter top.

FIG. 7 is a plan view of an alternate version of the invention.

FIG. 8 is a plan view of an other alternate version of the inventionwith three basins.

DETAILED DESCRIPTION

Referring to the drawings in detail, FIG. 1 illustrates how, as part ofthe kitchen sink 11, the work surface 12 stands between basin 13 and 14and spans entirely across the central part of the sink 11 from front toback, thus dividing the two basins 13 and 14 which have their own drains17 and 18 respectively. A garbage disposal 19 is attached to drain 18 inthe first embodiment as shown in FIG. 1.

In FIG. 2, the multi-purpose work surface 12 is shown at a level lowerthan the top edge of sink 11, but still higher than both sink basins 13and 14. Having the work surface at a lower level than the top of theedge of the sink helps contain the liquid that will land on and flowover the work surface into the basins. As can be seen in FIG. 2, theform of and around the elevated work surface 12 also serves as thedivider between basins 13 and 14.

Sink 11 is connected to an opening in the counter top 20 in FIG. 3. Theopening of counter top 10 is shaped as to allow access to sink basins 13and 14 and work surface 12. Additionally, FIG. 3 shows how the worksurface 12 is not too wide as to be out of reach of a common kitchenfaucet 21 when rotating on its axis nor too wide as to space basins 13and 14 out of reach of faucet 21, i.e. most common faucets have the spanto pour water directly into either basin 13 or 14, or onto the worksurface 12 without restriction. The dimensions of the work surface 12and basins 13 and 14 are calibrated as to provide for all important workfunctions and still allow an average kitchen faucet 21, in a commonconfiguration, to access basins 13 and 14 and work surface 12. Thedimensions of larger standardized kitchen faucets are a controllingfactor. FIG. 4 also illustrates how the sink 11 and its work surface 12are to be placed in relationship in the first embodiment to a faucet 21and spray hose 22 combination attached to counter top 20.

FIG. 5A shows the sectional view of the work surface 12 between basins13 and 14 and its location in relationship to a typical counter top 20and typical kitchen faucet 21 and spray hose 22. FIG. 5A shows thehorizontal, flat, and smooth nature of the work surface 12, free of anyobstructive articulations such as corrugation, channels, reliefs,repoussage, or chasing. FIG. 5B-5F illustrate the various ways the worksurface 12 can be utilized. FIG. 5B shows the activity of can openingwhere the can 101 rests on the work surface 12 while a manual can opener102 is applied. Any liquids that may be released from the can,intentionally or accidentally, will drop to the work surface 12 and canbe easily cleaned away by running either the faucet 21 or spray hose 22.Additionally, the depth of work surface 12 from the top edge of themodified sink 11 and the edge of the counter top 20 ensure that liquidswill not flow outside of the boundaries of the sink.

FIG. 5C shows how a colander 111 can be fully supported by work surface12 while a separate container 112 with liquid and solids 113 can bepoured into colander 111. This frees both hands from holding thecolander 111, holding container 112 instead, which is more important ifthe contents 113 are dangerously hot. The liquid will simply flow intoeither basin 13 or 14 and be drained away safely.

FIG. 5D shows work surface 12 fully supporting a large pot 121 so thatfaucet 21 can pour water into pot 121.

FIG. 5E shows how work surface 12 can be a platform to support uncookedmeats 131 and how work surface 12 can be easily cleaned and sanitizedbeforehand in preparation for uncooked meat 131 with faucet 21 and/orspray hose 12 and common household cleaning products so that the worksurface 12 does not add any unwanted matter to uncooked meat 131.Similarly the same cleaning method can be applied to disinfect worksurface 12 from unwanted or dangerous microorganisms that may come fromthe uncooked meat after it has been removed. FIG. 5E also shows how worksurface 12 can serve specifically as a cutting surface for foodespecially in the preparation of uncooked meat, where cutlery 132 can beused on work surface in lieu of a separate cutting board. Anypotentially unsanitary debris or liquid can be easily sprayed down intoeither basin 13 or 14 by the pressurized water coming from spray hose22, and with cleaning products makes the work surface 12 quickly readyfor other tasks.

FIG. 5F shows how work surface 12 can support a salad spinner 141. Thecommon salad spinner 141, having openings on its bottom surface, allowsliquid separated from the salad to flow out of the spinner. FIG. 5F alsoshows how the liquid can reach work surface 12 and be subsequentlywashed into basins 13 or 14 by spray hose 22 ensuring liquid neverreaches any other surface such as counter top 20.

The first embodiment of the sink is attached to a counter top in acommon under-mount fashion and as FIG. 6A illustrates the detail sectionof the edge to be a square-like turn of the metal that can work withunder-mount fastening systems. An optional embodiment with analternative method of attachment to the counter top is illustrated inthe detail section of FIG. 6B where the edge is a shape that will reston top of counter top in the manner typically known as “self-rimming.”

FIG. 7 shows an optional embodiment where all elements are mirroredwhile maintaining all the functions of the first embodiment.

FIG. 8 shows an optional embodiment having three basins with basin 15and drain 16 serving as an area that can receive smaller items thatrequire washing such as utensils while maintaining all the functions ofthe first embodiment.

ADVANTAGES

From the description above, a number of advantages of some embodimentsof my kitchen sink with integrated work surface become evident:

(a) A kitchen sink, being the setting for more of the operations andsteps conducted in a kitchen, will improve sanitation and reduce thenumber of steps required in cooking and meal preparation.

(b) A work surface at a level between the lowest and highest points of akitchen sink, i.e. between the bottom of the sink basins and the countertop level or the edge of the sink that comes in contact with the countertop will greatly reduce the risk of contamination on the surface thatwould be encountered at the bottom of the sink basins.

(c) A work surface at a level between the lowest and highest level of akitchen sink, i.e. between the bottom of the sink basins and the countertop level or the edge of the sink that comes in contact with the countertop, will inhibit the amount of liquid or food matter that could spilloutside the sink in contrast to a work surface incorporated into a sinkat the counter top level of a sink.

(d) A work surface of sufficient size and central location willaccommodate several different purposes such as an area for cutting meator other food, a solid support for opening cans of food, a solid supportfor filling large and small pots with water, a solid support for using acolander, and a solid support for operating a salad spinner.

(e) A work surface with a more central location in plan and elevation ina sink form will allow the immediate drainage of liquid withoutrequiring major or immediate cleaning.

(f) A work surface and sink of a solid single body construction ofcontinuous material will reduce the cost of construction compared tomore complicated sinks with accessories.

(g) Placement of a work surface between sink basins will afford a fastclean up.

CONCLUSION, RAMIFICATIONS, AND SCOPE

Accordingly the reader will see that, according to one embodiment, Ihave provided a modified sink of a specially designed and improved shapehaving multiple functions not provided by current products with suchpracticality, efficiency, or affordability. By incorporating multiplebasins with a multipurpose work surface in one continuous piece ofmaterial, the cost of construction and ease of cleaning is greatlyimproved over products requiring multiple components and mechanisms. Byhaving said work surface and its vertical structure high enough to actas a divider for at least two of the basins but still lower than the topedge of the entire sink, liquid or debris on the work surface willnaturally flow into the basins and drainage system and not outside ofthe sink or onto the counter top. By having said work surface have onlytwo of its four sides of its rectangular form restricted by a barrier ofa higher or vertical surface, the sink allows liquid or debris on thework surface to be dispersed in more than one direction into one or morebasins. Having said work surface be of a substantial size accommodates amultiple number of functions heretofore described. Having the worksurface be of a completely smooth nature and central location makes thecleaning process easier and faster and in turn improves sanitation.

While the above description contains many specificities, these shouldnot be construed as limitations on the scope of any embodiment, but asexemplifications of the presently preferred embodiments thereof. Manyother ramifications and variations are possible within the teachings ofthe various embodiments. For example, the sink layout can be mirrored inplan along the short axis and still function fully; the sink may beattached in an under-mount or self-rimming manner depending on theaesthetics desired or the counter top used; the sink can incorporate anarea with a hole or set of holes for a faucet and faucet accessories,etc.

Thus the scope of the invention should be determined by the appendedclaims and their legal equivalents, and not by the examples given.

1. A sink comprising: a) a plurality of sink basins with respectivedrains, b) a multipurpose work surface, wherein at least two of saidbasins are separated from each other by a form comprising said worksurface so that said form functions as a divider between said basins andwherein said work surface is a generally horizontal surface at a levelabove the bottom of said sink basins but lower than the level where saidsink attaches to a counter top, and wherein said work surface is largeenough to accommodate and support multiple tasks employed in mealpreparation.
 2. The sink of claim 1 wherein the location of said worksurface ensures the prevention of liquid and/or food matter from flowingnaturally into or onto any other surface except said basins and,conversely, any liquid or food matter at the bottom of said basins willnot flow by natural gravity onto said work surface unless at times oneor more of said drains of said basins is stopped for the purposes offilling said sink with water, being that said work surface is elevatedwith respect to the bottom of said sink basins and simultaneouslyrecessed with respect to said counter top.
 3. The sink of claim 1wherein said basins and multipurpose work surface is of one continuouspiece of material.
 4. The sink of claim 1 wherein said work surface isrectangular in nature and positioned between at least two of said basinsso that no more than two of its four sides are restricted by a barrierof a vertical surface or wall of said sink, whereby liquid or debris onthe work surface may be dispersed in more than one direction into one ormore of said basins.
 5. The sink of claim 1 wherein said work surface isof a completely smooth nature, lacking any corrugation, grooves,channels, relief, or chasing, whereby having a surface free of sucharticulations that would be a hindrance in the rinsing and cleaning ofsaid surface.
 6. The sink of claim 1 wherein the area of said worksurface is of sufficient size to fully support a can of food wholly andwithout the aid of a person, whereby a can opener can be applied withease to said can and any contents spilled intentionally or accidentallyduring the operation of opening said can will land only on said worksurface and/or flow into one of said basins.
 7. The sink of claim 1wherein the area of said work surface is of sufficient size to fullysupport a common colander wholly and without the aid of a person,whereby any container of liquid or food that requires draining can bepoured into said colander and any contents spilled intentionally oraccidentally or any liquid flowing out of said colander during the actof draining will land on said work surface so that those portions ofsaid contents can flow naturally into said basins easily without any ofsaid contents or liquids flowing over the top edge of said sink or ontosaid counter top.
 8. The sink of claim 1 wherein the area of said worksurface is of sufficient size to fully support a typical cooking pot ofcommon size wholly and without the aid of a person and said work surfaceis at an elevation low enough relative to a common faucet, whereby saidpot can sit low enough to accommodate the clearance required to fitunder said faucet and be filled with water.
 9. The sink of claim 1wherein the area of said work surface is of sufficient size to fullysupport a substantial portion of uncooked meat, chicken, or fish,whereby said uncooked meat, chicken, or fish can be prepared forcooking.
 10. The sink of claim 1 wherein the area of said work surfaceis of sufficient size to serve effectively as a cutting surface orcutting board, whereby items of food such as uncooked meats can be cuton said surface conveniently.
 11. The sink of claim 1 wherein the areaof said work surface is of sufficient size to fully support a typicalsalad spinner wholly and without the aid of a person, whereby any liquidreleased out the bottom of said salad spinner during operation will landon said work surface so that at any time said liquid can flow into anyof said basins easily without any of said liquid flowing over the topedge of said sink or onto said counter top.
 12. A sink comprising: a)two sink basins with respective drains, b) a multipurpose work surface,wherein said basins are separated from each other by a form comprisingsaid work surface so that said form functions as a divider between saidbasins and wherein said work surface is a generally horizontal surfaceat a level above the bottom of said sink basins but lower than the levelwhere said sink attaches to a counter top, and wherein said work surfaceis large enough to accommodate and support multiple tasks employed inmeal preparation.
 13. The sink of claim 12 wherein the location of saidwork surface ensures the prevention of liquid and/or food matter fromflowing naturally into or onto any other surface except said basins and,conversely, any liquid or food matter at the bottom of said basins willnot flow by natural gravity onto said work surface unless at times oneor more of said drains of said basins is stopped for the purposes offilling said sink with water, being that said work surface is elevatedwith respect to the bottom of said sink basins and simultaneouslyrecessed with respect to said counter top.
 14. The sink of claim 12wherein said basins and multipurpose work surface is of one continuouspiece of material.
 15. The sink of claim 12 wherein said work surface isrectangular in nature and positioned between said basins so that no morethan two of its four sides are restricted by a barrier of a verticalsurface or wall of said sink, whereby liquid or debris on the worksurface may be dispersed in more than one direction into one or more ofsaid basins.
 16. The sink of claim 12 wherein said work surface is of acompletely smooth nature, lacking any corrugation, grooves, channels,relief, or chasing, whereby having a surface free of such articulationsthat would be a hindrance in the rinsing and cleaning of said surface.17. The sink of claim 12 wherein the area of said work surface is ofsufficient size to fully support a common colander wholly and withoutthe aid of a person, whereby any container of liquid or food thatrequires draining can be poured into said colander and any contentsspilled intentionally or accidentally or any liquid flowing out of saidcolander during the act of draining will land on said work surface sothat those portions of said contents can flow naturally into said basinseasily without any of said contents or liquids flowing over the top edgeof said sink or onto said counter top.
 18. The sink of claim 12 whereinthe area of said work surface is of sufficient size to fully support atypical cooking pot of common size wholly and without the aid of aperson and said work surface is at an elevation low enough relative to acommon faucet, whereby said pot can sit low enough to accommodate theclearance required to fit under said faucet and be filled with water.19. The sink of claim 12 wherein the area of said work surface is ofsufficient size to fully support a substantial portion of uncooked meat,chicken, or fish, and the act of cutting with knives, whereby saiduncooked meat, chicken, or fish can be prepared and/or sliced on saidwork surface before cooking.
 20. The sink of claim 12 wherein the areaof said work surface is of sufficient size to fully support a typicalsalad spinner wholly and without the aid of a person, whereby any liquidreleased out the bottom of said salad spinner during operation will landon said work surface so that at any time said liquid later flow intoeither basin easily without any of said liquid flowing over the top edgeof said sink or onto said counter top.